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Sticky salt and pepper salmon rice bowl recipe

Sticky salt and pepper salmon rice bowl recipe

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Created by The Tesco Real Food team

This salmon rice bowl is full of exciting flavours that you might already have in your store cupboard and is ready in just 20 mins. It's simple, easy, fresh and original. ​ See method

  • Serves 4
  • Takes 20 mins
  • 666 calories / serving
  • Dairy-free

Ingredients

  • 1 tsp ground black pepper
  • ½ tsp ground white pepper
  • 1 tsp Chinese five-spice
  • 4 tbsp reduced-salt soy sauce

For the sauce

  • 2 tbsp honey
  • 4 boneless salmon fillets
  • ½ tbsp vegetable oil
  • 2 small peppers, any colour, finely sliced
  • ½ 180g pack mangetout
  • 2 x 250g microwave basmati rice
  • 3 spring onions, thinly sliced, to serve
  • sesame seeds, to serve
  • 1 lime, cut into quarters, to serve
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    2795kj
    666kcal     33%

  • Fat

    27g 39%

  • Saturates

    4g 19%

  • Sugars

    6g 7%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 50.6g Protein 53.1g Fibre 3.3g

Method

  1. In a large bowl, mix the ground black and white pepper, Chinese five-spice, soy sauce and honey.
  2. If you don’t like skin on your salmon, put the fillets skin-side down on your chopping board and carefully run your knife between the flesh and the skin, as close to the skin as possible. Then chop the fillets into 3cm chunks and toss in the marinade until all the pieces are well coated. 
  3. Heat the oil in a large frying pan over a medium-high heat and fry the salmon for 3-4 mins. Add the peppers and mangetout and fry for a few more mins until softened. 
  4. Heat the rice according to pack instructions. Divide between bowls and serve the salmon on top with a sprinkle of spring onions, sesame seeds and a lime wedge on the side.

See more Salmon recipes

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